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There’s nothing that screams COZY! like a plate of Scottish shortbread and a cup of tea.
Shortbread can be molded, hand-formed, cut with cookie cutters–and they all look lovely. But sometimes, you just don’t have the time to lovingly hand-form each biscuit and poke perfectly even holes in each one.
That’s when sheet pan Scottish shortbread is the perfect solution! Just mix it, spread it in the pan, bake it, and cut it into bars as soon as it comes out of the oven. Boom! Scottish shortbread in a snap.
Can also be made gluten-free!
And bonus! Cleanup is quick and easy–you don’t have to clean your counters, a rolling pin, or cookie cutters/molds afterward. Just your mixing bowl and beater, the pan, and the knife you use to cut them.
This vintage recipe came from a magazine (I think Southern Living?) in the early 1990s.
